This simple, traditional South Carolina pickled shrimp recipe benefits from the addition of B.C. Spot Prawns. Perfect for entertaining, most of the preparation is done the day before, leaving only the assembly before serving. Don’t be put off by the Garlic Chips, boiling and then deep-frying them gives them a subtle, nutty flavour.

A great tip for getting the smell of garlic off your hands is to rub them with a stainless steel spoon under cold water. We don’t know why it works, but it does!



Pickled Prawns

1 cup apple cider vinegar

2 tbsp sugar

1 tbsp salt

1 tbsp cumin seeds, toasted

1 tbsp coriander seeds, whole

3 cloves garlic, sliced

1 tsp chili flakes

1 lime, sliced into thin rounds

½ cup extra virgin olive oil

12 fresh spot prawns: peeled, deveined and cut in half


Old Bay Mayo

1 cup mayonnaise (store bought or homemade)

1 tbsp + 1 tsp Old Bay Seasoning (store bought or homemade)

1 tbsp apple cider vinegar


Garlic Chips

20 cloves peeled garlic, sliced paper thin

1 litre canola oil




2 heads butter lettuce: washed, cored and leaves separated

2 ripe avocados: peeled, cored and cut into ¼ inch dice

2 medium green tomatoes, cored and cut into ¼ inch dice

1 jalapeno, sliced into paper thin rounds

12 sprigs cilantro

Maldon salt to taste



Pickling Brine
Combine vinegar, sugar, garlic and spices in a medium sized pot and bring to the boil Remove from heat and let cool to room temperature

Add lime slices and olive oil and refrigerate until cold


Set up an ice bath of cold water and ice cubes in a medium bowl

Bring a medium sized pot of lightly salted water to the boil

Add prawns and immediately remove pot from heat

Let prawns poach for 90 seconds and then plunge into ice bath to stop the cooking process

Remove from ice bath and set aside

When cold, add prawns to pickling liquid and marinate overnight


Old Bay Mayo

In a small bowl, whisk together mayonnaise, Old Bay seasoning and vinegar until combined

Reserve in the refrigerator.


Garlic Chips

Set up 2 trays lined with paper towel

In a small pot combine garlic slices and just enough cold water to cover

Bring to a boil and then immediately drain and top garlic with cold water again

Repeat this process a total of 3 times

After the third boil, rinse garlic slices in cold water, drain, and pat dry on paper towel lined tray

In a medium sized pot heat canola oil to 350F

Turn heat to low and deep fry garlic slices, stirring, until lightly coloured and crispy, about 45 seconds

Using a slotted spoon, transfer garlic chips to a paper towel lined tray and season with salt

When cool transfer to a covered container.



Trim butter lettuce leaves to obtain 12 nicely shaped leaves with no holes or bruising

Remove prawns from pickling liquid and set aside in a medium sized bowl

Combine prawns with avocado, green tomatoes and 3 tbsp of the prawn pickling liquid and toss until well dressed

Spoon an equal amount of prawn mixture into the center of the lettuce leaves and add 1 slice of jalapeno

Dot about 2 tsp Old Bay Mayo into each of the wraps

Garnish with a small handful of garlic chips and sprig of cilantro

Finish with a tiny pinch of Maldon salt.